Piwo Grodziskie - Beer Recipe - Brewer's Friend

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Piwo Grodziskie

111 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Piwo Grodziskie
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 111 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Thursday August 15th 2019
1.034
1.008
3.4%
31.4
2.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Finland - Wheat Malt7 lb Wheat Malt 38 2 100%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Hop shots0.1 oz Hop shots Hops Pellet 61.1 Boil 60 min 25.58 4.8%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 5 min 5.84 95.2%
2.10 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49 21 24 70 142 0
pH = 5.30

7 gal RO water
————————
2.8 g gypsum
1.8 g CaCl2
5.6 g Epsom
1.1 g NaCl
4 mL lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 156 °F 152 °F 60 min
Starting Mash Thickness: 4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 4 qt/lb 7 28  
Mash volume with grains 7.56 30.2  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 1.2 g | 4.8 qt) 0.63 2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

Brew day = 15-Nov-19

Pitched yeast at ~74F and was chilled to 60F after 8 hours.

Fermentation completed 18-Nov-19, ramped up to 66F for 24 hr, then down to 40F for 24 hr. Gelatin (1/2 tsp) added on 20-Nov-19, package 24-48 hr later.

FG is right at 1.008

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  • Last Updated: 2019-11-21 02:04 UTC